Carrots are great keepers, so this makes a handy, refreshing salad when you haven't had time to shop for fresh greens. It brightens up a tuna sandwich too.

Makes 4 servings, 1/2 cup each

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 small clove garlic, minced
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
2 cups grated carrots (4 medium-large)
3 tablespoons chopped fresh dill
2 tablespoons chopped scallions

Whisk lemon juice, oil, garlic, salt and pepper in a medium bowl. Add carrots, dill and scallions; toss to coat. Chill until serving time.

NUTRITION INFORMATION: Per serving: 90 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 6 g carbohydrate; 1 g protein; 2 g fiber; 184 mg sodium; 198 mg potassium.

Nutrition bonus: Vitamin A (130% daily value), Vitamin C (15% dv).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 1/2 fat

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.

RELATED RECIPES: Carrot-Cumin Salad | Creamy Coleslaw | Orange-Glazed Shredded Carrots | Snap Pea Salad with Radish & Lime | Tangy Cauliflower Salad

What a treat.It makes a great snack

Anonymous, Upper Darby, Pa

I love dill! This worked well with a simple baked chicken breast.

Sarah, Chicago, IL